PS VIETMI CAFE
8475 S JOHN YOUNG PKWY, Orlando FL 32819 · 4076909161
Last inspected Aug 24, 2026 · 7 visits since October 2023
OCT 24
APR 25
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves/back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line single stove with grease build up/
Single-service articles not stored inverted or protected from contamination./knives on customer table/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed broccoli stored over ready to eat dikon/walk in cooler.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food./pre cooked eggs rolls stored in a raw chicken box/kitchen 3 door reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half cold holding at 48F overnight/front counter reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half cold holding at 48F overnight/front counter reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./slicer/back kitchen prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made fresh garlic butter (also with egg yolks) made two days ago no date marked/feint line reach in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored with dry goods/storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Single stove soiled with grease build up.
Single-service articles not stored inverted or protected from contamination./to go boxes and lids at front line/
Wall soiled with accumulated grease, food debris, and/or dust./behind cooking equipments/cook line.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over ready to eat kimchee and sauces, cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked rice cold holding at 48F, less than 4 hours/moved to reach in freezer/temperature rechecked at 41F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled pork hot holding at 110F on grill, less than 2 hours per cook/reheated to 170F/
Handwash sink used for purposes other than handwashing./cook line hand sink used to store tongs/removed immediately/
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several opened drinks on kitchen prep table/
Food stored on floor./a bag on onions on dry storage room floor/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 71F standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Bread warmer bottom tray soiled/front line.
Old labels stuck to food containers after cleaning.
Outer openings not protected with self-closing doors.
Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives./front counter.
Working containers of food removed from original container not identified by common name./chicken powder and other condiments not labeled/dry storage room.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over noodles and ready to eat kimchee, cook line reach in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several drinks on table next to sauces.
Food stored on floor./oil cartons on storage room floor.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 44F, raw chicken 45F/front line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked raw pork 41F and raw chicken 42F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork 91F on cook line holding unit, less than 4 hours, reheated to 165F.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificates expired.
Ceiling/ceiling tile shows damage or is in disrepair./above front line prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all AC vent throughout the entire establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
Equipment in poor repair./walk in freezer gasket torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich warmer bottom shelf soiled.
Single-service articles not stored inverted or protected from contamination./party trays in dry storage room/
Feb 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food./raw eggs spread (for sandwiches) stored over cooked shrimp, front line reach in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked steak hot holding at 108F, out for 1 hour, reheated on the grill, rechecked 175F.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's purse on top of food, front line bottom shelf/
Employee with no hair restraint while engaging in food preparation./two cooks in kitchen/
Food stored in a location that is exposed to splash/dust./a bag of onions stored under kitchen hand sink.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./shredded lettuce cold holding at 52F/front counter prep table for less than 4 hours/moved back to other cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled beef hot holding on cook line at 126F, less than 4 hours/reheated to 165F.
Toxic substance/chemical improperly stored./a container of detergent stored next to cut onions, kitchen small table/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink./kitchen hand sink/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees training certificates expired.
Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks on kitchen prep table/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cellphone on kitchen prep table/
Employee with no hair restraint while engaging in food preparation./cook.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Unwrapped single-service utensils not presented so that only the handles are touched./spoons at front counter/
Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.